Description
A flavorful bowl featuring marinated chicken thighs topped with zesty street corn, served over fluffy rice, capturing the essence of summer street markets in Mexico.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels (grilled or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime (cut into wedges)
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper in a bowl. Coat chicken thighs in the mixture and marinate in the fridge for 15-30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side until fully cooked. Allow to rest before slicing.
- Prepare the street corn topping by mixing sweet corn, sliced red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
- Reheat the cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls by adding a portion of rice, sliced chicken, and the street corn topping. Garnish with cotija and cilantro. Serve with lime wedges.
Notes
Adjust chili powder and lime juice to your taste preference. Add toppings like diced avocado or hot sauce as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg